Twice-Baked Butternut Squash {w/Honey, Ghee, Sage, & Walnut Topping}

This is a take-off on a recipe I had made a while back… almost the exact same; however I made this version with raw honey and chopped walnuts (instead of brown sugar and bread crumbs- original recipe HERE). I prefer this one… it’s more au natural, shall we say

This is a super simple way to get some comfort into your day. The squash takes on a soft creamy texture once baked and mixed with herbs, ghee, and honey. Then it’s stuffed back into the squash shells (or skins? nah, I like shells!) and broiled with a crunchy walnut topping. It’s light. It’s healthy. It’s fall.

Hi Sha,
Thank you for pointing that out! On my previous recipe, the squash was smaller and therefore took less time, but I have clarified the cooking times now to be more accurate (it all depends on the size of the squash). Thank you for the comment! I would say plan on between 45 minutes and 1 hour for medium to large squash, 30 for a small one. Hope that helps, and thanks again!